Italian Bean & Tuna Salad

Prep: 15 min, plus refrigeration time.

* 11 ounces canned baby lima beans, rinsed, drained
* 11 ounces canned dark red kidney beans, rinsed, drained
* 10 ounces canned Great Northern beans, rinsed, drained
* 5-1/4 cherry tomatoes, cut into fourths
* 1/4 small cucumber, cut lengthwise into halves, seeded, sliced
* 3-1/2 Tbs. green or red bell pepper, chopped
* 1/4 red onion, thinly sliced
* 2 Tbs. olive oil
* 1/3 cup tarragon white wine vinegar
* 1 tsp. dried basil leaves
* 2 Tbs. nonfat plain yogurt
* 1 Tbs. lemon juice
* 1/2 tsp. sugar
* 1 Tbs. water
* 2 cloves garlic
* 11 ounces tuna steak, broiled, grilled, or canned white tuna in water, drained
* 5-1/4 large lettuce leaves
* 2-3/4 basil or parsley sprigs

Combine beans, tomatoes, cucumber, pepper, and onion in large bowl. Add the next 8 ingredients (basil vinaigrette) and toss. Refrigerate mixture at least 4 hours for flavors to blend, stirring mixture occasionally. Add tuna to mixture 1 to 2 hours before serving. Spoon salad onto lettuce-lined plate; garnish with basil.

You can make the bean salad one day in advance and refrigerate, adding tuna 1 to 2 hours before serving.